Thread: The Last Red Enchilada Sauce You'll Need

I came across this recipe one day when I was craving enchiladas and didn't have the canned sauce in the cupboard. Turned out to be really good! The secret is cocoa powder, do not miss that step! I found it on the Texas Monthly cooking forum. A lot of times I double the recipe since its so good. It freezes well also.


Ingredients:
3 tablespoons chili powder
3 tablespoons flour
1 tablespoon chicken bouillon
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce

Directions:
1 Combine all dry ingredients in a small bowl.
2 Stirring constantly, slowly add enough of the water to make a thin paste.
3 Pour into pan and add rest of water.
4 Cook over medium heat, stirring constantly, until mixture thickens.
5 Stir in tomato sauce.
6 Use in your favorite enchilada recipe or as a topper for burritos.